PASTA WITH CAULIFLOWER RECIPE

INGREDIENTS

• 1 onion, chopped (about 1 1/2 cups)
• 2 tablespoon anchovies packed in oil, minced (about 6 anchovies)
• Olive oil
• 1 cup fresh breadcrumbs*
• 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
• 5 cloves of garlic, minced
• 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
• Salt and freshly ground black pepper
• 3 tablespoon tomato paste
• 1/2 pound small elbow macaroni
• 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
• 1/4 cup chopped Italian parsley
• 1/2 cup freshly grated Parmesan cheese

DIRECTION

• Toast crumbs in a slight olive oil in a skillet on medium high heat until evenly browned.
• Remove the crumbs from the skillet and place it in a side.
• Heat 2 tbsp of olive oil in the skillet on medium low heat.
• Add the onions, garlic, and anchovies in it.
• Mash the anchovies with the back of a spoon so that they coat the onions properly.
• Cook for 5 minutes or until the onions are soften.
• Remove from heat. While you are cooking the onions, on the other stove put another pot for boiling the pasta according to the directions that are illustrated on the back of the packet.
• Heat 4 tbsp olive oil in a large skillet on medium high heat.
• Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown.
• Cook until the cauliflower florets are lightly browned which may take 3-5 minutes.
• Add red pepper flakes in the pan along with the salt and pepper according to taste.
• Dissolve tomato paste in 1/2 cup of water.
• Lower the heat to low.
• Add the tomato paste, tomatoes, onion, garlic, and anchovies in it and stir to combine well.
• Cook, uncovered, on low heat, until the cauliflower is tender.
• Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mix.
• Stir in about half of the parsley, breadcrumbs, and Parmesan and mix well.
• Add the rest of the parsley, breadcrumbs, and Parmesan on the top of the dish before serving.